Cut the chicken breast or thigh into ¼ inch thick cubes
Marinate the chicken with mayonnaise, salt, pepper, garlic powder, chipotle powder, turmeric, and cayenne pepper for at least 30 minutes.
When ready to deep-fry, heat enough canola oil in a medium saucepan to come halfway up the pan.
Wait 5 minutes until the oil is hot and test it by checking to see if bubbles rise up when sticking a wooden spoon in the oil.
Dredge each piece of marinated chicken in flour to fully coat and gently place in the oil.
Fry the chicken for 2-3 minute batches until each piece is crispy and golden brown.
Lay the fried chicken pieces over parchment paper in a baking tray.
In a separate bowl, stir together the chipotle powder, honey and apple cider vinegar.
Once all the chicken has been fried, brush the honey chipotle glaze over each piece and broil in the oven for 2 minutes until the glaze is sizzling over each piece of chicken.
Char tortillas over an open flame on the stove for 10-20 seconds each side.
Assemble the tacos by placing the cabbage slaw over the tortilla, the fried chicken over that, a drizzle of aioli, and sliced dill pickles.
Cabbage Slaw
Thinly shred purple cabbage, white cabbage, celery, and cilantro and place in a bowl.
Stir to combine mayonnaise, lemon juice, red wine vinegar, salt, pepper, and garlic powder in a separate bowl.
Dress the cabbage mixture with the aioli.
Recipe by at https://seriousspice.com/honey-chipotle-fried-chicken-tacos/